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ABSTRACT
Zobo drink is a non-alcoholic local beverage produced from the dried petals of Hibiscus sabdariffa. It has been shown to be a good source of natural carbohydrate, protein, and vitamin C. The aim of this study was to determine the shelf life of Zobo drink prepared with garlic and ginger extracts. Dry calyces of Hibiscus sabdariffa (Zoboeaves), Zingiber officinale (ginger) and Allium sativum (garlic) were purchased from a local market in Benin City, Nigeria. Thereafter, three Zobo drinks were prepared; Plain Zobo (Sample A), Zobo drink with ginger (Sample B), and Zobo drink with garlic (Sample C) and stored at 28oC for 14 days. The total heterotrophic bacterial counts were determined daily by serial dilution and samples were plated on Nutrient Agar. The pH and titratable acidity were also determined using appropriate methods while the sensory evaluation of the drinks was done on a 5-point hedonic scale based on appearance, flavor, and taste. The total heterotrophic bacterial count ranged from 5.80 ± 1.00 to 2.00 ± 1.00 x 103 cfu/ml.
